| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables, Dairy | Meat | 4 | Servings | |
INGREDIENTS
| 4 | -(up to) | |
| 6 | Pork or veal chops | |
| Flour seasoned to taste with salt; pepper and paprika | ||
| 1 | EGG; LIGHTLY BEATEN WITH: | |
| 1 | tb | Water |
| Bread crumbs | ||
| 1/2 | c | Vegetable oil |
| 1/2 | Chopped | |
| 1 | tb | Butter |
| 1 | cn | (4-oz) sliced mushrooms; drained |
| 1 | tb | Lemon juice |
| 1 | ct | (8-oz) sour cream |
| 1 | tb | Water |
| Salt to taste | ||
| Pepper to taste | ||
| Paprika to taste | ||
| 1 | Lemon; cut into 6 slices |
INSTRUCTIONS
Cut excess fat from chops and pound slightly with meat mallet. Dredge in flour, dip in egg mixture, and then dip in bread crumbs. Fry in oil in a 10 inch skillet until done. Remove to a warm platter. In a separate skillet, saut. onion in butter. Add mushrooms and lemon juice. Before serving, add sour cream, water, salt, pepper and paprika. Pour over chops and garnish with lemon slices. Yield: 4 to 6 servings. MARILYN OWEN (MRS. WILLIAM) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“If God were an impersonal force we’d be superior to our Maker”